We don’t prefer turkey. 7lb prime Rib rubbed with oil and heavily seasoned with Kinders “prime rib” from Sam’s. Looking for 125 degrees. Will reverse sear on the blackstone to finish. Happy thanksgiving
by jellyandjammim
6 Comments
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Dramatic-Ad-772
Would have been nice to see the finished product.
NoLand1182
I literally woke up this morning having dreamt of the the prime rib I will smoke today
Javathemut
That’ll turn out great!
I’ve been very happy finishing a prime rib in the oven at 550 or however high your oven goes. You just need a few minutes to get a sear and it makes it really easy to time it for when dinner is ready to be served.
ThePracticalEnd
I’ve read oil acts as a barrier to the smoke, hence higher water content binders are typically used (worchestshire, mustard, etc). No worries on that?
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Would have been nice to see the finished product.
I literally woke up this morning having dreamt of the the prime rib I will smoke today
That’ll turn out great!
I’ve been very happy finishing a prime rib in the oven at 550 or however high your oven goes. You just need a few minutes to get a sear and it makes it really easy to time it for when dinner is ready to be served.
I’ve read oil acts as a barrier to the smoke, hence higher water content binders are typically used (worchestshire, mustard, etc). No worries on that?
Select rib